Salat Bzainjan Eswed bel-Filfil (Aubergine and Chilli Salad)
Salat Bzainjan Eswed bel-Filfil (Aubergine and Chilli Salad) is a traditional Saudi Arabian recipe for a classic salad or accompaniment of aubegines, tomatoes and green chillies in a corn oil and vinegar stock. The full recipe is presented here and I hope you enjoy this classic Saudi Arabian version of: Aubergine and Chilli Salad (Salat Bzainjan Eswed bel-Filfil).
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Ingredients:
4 aubergines, washed, peeled and cut into medium-sized rings
4 tomatoes, sliced into rings
3 green chillies
120ml white wine vinegar
120ml corn oil
1/2 tsp freshly-ground black pepper
salt, to taste
fresh mint leaves, to garnish
Method:
Place the aubergine slices in a colander, sprinkle with salt then set aside to drain for 30 minutes. After this time wash the salt off the aubergines and pat dry with kitchen paper. Heat the oil in a pan and use to fry the aubergine slices on both sides until golden brown. Remove with a slotted spoon and drain on paper towels.
Fry the tomato rings in the oil then arrange the aubergine and then the tomato rings on a plate. Cut the chillies into rings (de-seed if desired) then fry until golden and set on top of the tomato rings.
Whisk together the vinegar, salt and black pepper then pour over the vegetable rings. Transfer to the refrigerator to chill for at least 30 minutes before serving.
If desired, garnish with fresh mint immediately before serving.
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